Korean Omelette Rolls

These Korean Omelette rolls seem fancy but are a breeze to make, especially in a regular round pan. Packed with pantry staples like eggs and veggies, these rolls are a healthy, tasty, and kid-approved delight!

Course Breakfast, Snacks & Appetizers

Cuisine Continental

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings roll

Calories 197kcal

Author Richa

Ingredients

2 Eggs
1 tablespoon Milk/Cream
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Finely Chopped Carrot
2 tablespoon Finely Chopped Green Capsicum
2 tablespoon Finely Chopped Onion
1 teaspoon Butter

Instructions

Whisk together eggs, milk/cream, salt, and pepper until smooth.
Add finely chopped carrot, green capsicum, and onion. Mix well.
Brush a 10-inch non-stick pan with butter. On low flame, pour ⅓ of the mixture into the pan and swirl it around to spread into a thin layer.
Once the omelette has set properly and the egg isn’t runny, start rolling it (as shown in the video) till the halfway mark. You may need two spatulas to roll it. Then gently move the partially rolled omelette to one side (in my case to the right edge).
Brush the empty left side of the pan lightly with butter and pour another ⅓ of the egg mixture. Swirl to cover the empty side.
Once the omelette has set properly and the egg isn’t runny, continue rolling the previously rolled egg along with the freshly set egg (in my case, rolling towards the left side) to make a larger roll (as shown in the video) till the halfway mark. Then gently move the partially rolled omelette to one side. Repeat this till all the batter is over - I did this a total of three times. When you do this the final time, roll the omelette all the way.
At this point, you can also cover the pan for 1-2 minutes on low flame to let the omelette cook completely from the middle (if you feel it may be raw).
Remove the rolled omelette onto a plate. Rest for 15 seconds and cut into ½ inch slices. Serve hot or cold (it's delicious when it's cold) with mayonnaise, ketchup, or soy sauce.

Video

Notes

Use a good non-stick pan to prevent the omelette from sticking to the bottom. It makes rolling it out easier and prevents it from breaking.
Don’t use a lot of butter to make the omelette as you don’t want it to be greasy. Just use enough to lightly grease the pan.
Always cook the eggs on low to medium heat to avoid risking the eggs cooking too quickly. Overcooked omelette can be quite difficult to roll out.
When you start rolling, the omelette should be set. Never roll the omelette while the eggs are still runny.
Chop all the veggies very finely to help the omelette roll easily and prevent it from breaking.

Nutrition